19
840
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Ingredients

  • 225 grams pork fillets (well-trimmed)
  • 1 teaspoon Chinese five-spice powder
  • 3 tablespoons light soy sauce
  • 3 tablespoons dry sherry
  • 3 teaspoons sesame oil
  • 2 teaspoons corn flour
  • 1 red pepper
  • 4 tablespoons peanut oil
  • 2 shallots (lrgs, thinly sliced)
  • 2 garlic cloves (finely chopped)
  • 2 teaspoons minced ginger (Freshly, from a jar)
  • 2 teaspoons lemon grass (puree,, from a jar)
  • 200 milliliters coconut milk
  • 2 tablespoons peanut butter
  • 1 teaspoon sugar
  • 1 teaspoon black mustard seeds
  • 400 grams long-grain rice (Cooked, cold)
  • 4 tablespoons fresh coriander (Chopped)
  • 1 lime

Directions

  1. 1 Cut the pork into very thin, small slices, cutting against the grain.
  2. Place the Chinese five-spice powder in a bowl with 1 tbsp soy sauce and sherry, 2 tsp sesame oil and the cornflour. Add the pork, mix well and set aside for a few minutes.
  3. 2 Heat a wok over a high heat until it is very hot. Cut the top and bottom off the pepper and open out to remove the seeds and membrane. Then cut into 2.5cm/1" pieces.
  4. 3 Add 3 tbsp oil to the wok and when slightly smoking, add the pork and stir-fry for two minutes until just browned. Remove the pork from the pan and drain in a sieve set over a bowl.
  5. 4 Pour off all but 1 tbsp oil and reheat the wok. Add the garlic, lemon grass, shallots and ginger. Stir-fry for 30 seconds. Heat a frying pan.
  6. 5 Add the pepper to the wok with the remaining soy sauce and sherry, coconut milk, peanut butter and sugar. Stir-fry for three minutes and season well.
  7. 6 Add the remaining groundnut oil to the frying pan and add in the mustard seeds.
  8. 7 Stir-fry for 10 seconds, tip in the rice and cook for three minutes until tender. Season and stir in half the coriander and the remaining tsp of sesame oil.
  9. 8 Return the pork to the wok and stir-fry for another 2-3 minutes, mixing well. Stir in the remaining coriander and squeeze over the lime.
  10. 9 Spoon the rice and pork into separate Chinese serving bowls and serve at once with chopsticks.
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NutritionView more

840Calories
Sodium35%DV830mg
Fat55%DV36g
Protein51%DV26g
Carbs35%DV104g
Fiber20%DV5g

PER SERVING *

Calories840Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat15g75%
Trans Fat
Cholesterol35mg12%
Sodium830mg35%
Potassium860mg25%
Protein26g51%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate104g35%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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